Fall Harvest Salad with Kale

This veggie-packed Harvest Kale Salad is everything I crave when autumn rolls around. It's crunchy, colorful, nourishing, bursting with seasonal produce and has become my go-to for showcasing all the colorful veggies fall has to offer in one satisfying bowl!

A white serving plate with the finished kale salad, beautifully arranged showing the vibrant colors of the vegetables, nuts, and cheese against the dark green kale backdrop. A small bowl of blue cheese and a jar of dressing are visible to the side.

With sweet apples, earthy beets and carrots, crunchy walnuts, tart dried cherries and creamy blue cheese, this salad hits every texture and flavor note you can think of.

It’s hearty enough to be a meal on its own, but also pairs beautifully with just about any other dish. I especially love to make it during the holidays to balance out all of the other rich foods.

Even though it's absolutely jam packed with healthy stuff, it still tastes delicious and satisfying. The best part is you can easily adapt the ingredients based on your taste or whatever’s fresh at your local farmer’s market!

Want more hearty fall salad recipes? Be sure to check out my Warm Spinach Salad, this zippy Kale Caesar Salad, or this crowd pleasing Brussels, Kale and Apple Salad.

Why This Recipe Works

Uses all the best fall produce at its peak!
Massaging the kale softens it, making it much more pleasant to eat.
Julienned veggies create a crisp, crunchy texture that elevates the whole salad.
Balanced with creamy, salty cheese, crunchy nuts, sweet-tart dried cherries and a punchy cider vinaigrette.

An ingredient layout for the fall harvest salad featuring a bowl of fresh kale, carrot, apple, beet, shallot, containers of dried cranberries, walnuts, blue cheese, and small jars of various dressings and oils arranged on white parchment paper.

Ingredient Notes

Kale – I prefer Tuscan kale (also known as lacinato, dinosaur, or black kale) for its tender texture and slightly sweeter flavor, but curly kale works great too.

Beets and Carrots – Julienned for best texture using a mandoline or vegetable peeler. You can also thinly slice or chop them if needed. I find thin matchsticks create the most satisfying crunch. Don't like beets? Leave them out!

Apple – A Honeycrisp or Granny Smith adds sweetness and tang. Look for one that’s firm and feels heavy for its size.

Walnuts – Toasted for a deeper, nuttier flavor. Pecans, almonds, pumpkin seeds, or sunflower seeds are great alternatives.

Dried Cherries – Bring a chewy sweetness that balances the bitterness of the kale and earthiness of the beets. Feel free to substitute dried cranberries.

Blue Cheese – Adds rich, salty creaminess. Not a fan? Try goat cheese, feta, or aged cheddar instead.

Apple Cider Vinegar – I love this here because it ties in with the apples, but you could use red or white wine vinegar too. Learn more about picking the best oils and vinegars in my Italian Olive Oil and Vinegars guide.

Extra Virgin Olive Oil – For the best flavor, use a high-quality extra virgin olive oil.

*Find the full ingredient list in the recipe card below!

Helpful Equipment

Mandoline with julienne blade
Vegetable peeler
Large mixing bowl
Whisk
Jar with lid (for shaking dressing)

Step by Step Instructions

A stainless steel mixing bowl containing a vinaigrette in progress with finely minced shallots soaking in liquid with a metal whisk, all set on white parchment paper with a small bottle of olive oil visible in the corner.

Three white bowls containing julienned vegetables on white parchment paper - one with bright red beet matchsticks, one with pale green apple matchsticks, and one with orange carrot matchsticks, creating a vibrant color palette.

Make the Dressing

In a small bowl, whisk together the apple cider vinegar, honey, salt, and pepper until the honey dissolves. Slowly whisk in the olive oil until emulsified, or shake everything in a jar.

Prep the Kale

Gather the kale into a tight bunch and slice into thin ribbons. Place it in a large bowl and drizzle with olive oil and a pinch of salt. Massage the leaves with your hands until they darken and soften.

Pro Tip: Don’t skip massaging the kale—it’s the difference between a chewy salad and one that’s silky and tender.

A stainless steel bowl filled with fresh, dark green kale leaves on white parchment paper. The leaves appear to be washed and ready for preparation in a salad.

A bird's eye view of a stainless steel mixing bowl containing julienned vegetables (red beets, green apples, orange carrots) arranged in sections atop kale leaves, with a pile of dried cranberries and chopped walnuts in the center.

Assemble the Salad

Add the julienned beets, carrots, apple, toasted walnuts, and dried cherries to the bowl.
Pour the dressing over the salad a little at a time, tossing to coat. Taste and adjust seasoning as needed.
Crumble in the blue cheese, toss gently again, and serve.

A close-up of a large mixing bowl containing combined salad ingredients - kale leaves mixed with colorful vegetable matchsticks and other elements, alongside a small jar of blue cheese and a bowl of dressing on a white background.

A similar angle of the mixing bowl now showing the fully dressed salad with crumbled blue cheese visible on top of the colorful vegetable and kale mixture.

Tips for Success

Use a mandoline for fast, uniform julienne cuts, or a vegetable peeler for thin ribbons. Chopping is fine in a pinch.
Toast your nuts for more flavor—just a few minutes in a dry skillet does the trick.
Massage the kale with olive oil and salt to tenderize it and mellow its bitterness.
Add the dressing gradually so the salad doesn't get soggy.

Variations

Swap kale for spinach, arugula, or a mix of hearty greens.
Try roasted butternut squash or sweet potato instead of beets.
Add cooked quinoa or farro for extra texture.
Use fresh pears instead of apples for a different fall vibe.
Toss in shredded rotisserie chicken or crispy chickpeas to make it more filling.

Another view of the plated kale salad with serving utensils, showing its texture and colorful ingredients, with blue cheese crumbles, walnut pieces, and julienned vegetables mixed throughout the kale leaves.

Serving Suggestions

Serve this Harvest Kale Salad as a light lunch or fall dinner.

For a more substantial meal, add a protein like my famous Italian chicken cutlets, some sliced seared tuna, juicy citrus marinated grilled shrimp or buttery pan seared scallops.

It's also perfect for the holidays! Serve it at Thanksgiving or Christmas along with a stunning main, like dijon herb-crusted rack of lamb, this crowd pleasing roasted beef tenderloin, or a classic juicy Italian roasted turkey.

How to Store

This salad is best enjoyed freshly tossed, but leftovers will keep in the fridge for up to one day.

The kale will soften more over time but still tastes great. If making ahead, keep the dressing separate until ready to serve.

Overhead shot of the salad with two serving plates on the side and a yellow napkin.

FAQ

Can I make this salad ahead of time?

You can prep most of the ingredients ahead, but wait to dress the salad until just before serving to keep everything crisp and fresh.

What’s the best kale for salads?

Tuscan kale (also called lacinato or dinosaur kale) is ideal because it’s tender and slightly sweet. Curly kale is also great if massaged well.

Do I have to use a mandoline?

Nope! It’s just helpful for speed and uniformity. You can slice the veggies thinly by hand or use a vegetable peeler.

What cheese works best if I don’t like blue cheese?

Try crumbled goat cheese, feta, or even sharp aged cheddar—anything creamy or tangy will do.

Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!

Want to Save This Recipe?

Enter your email & I'll send it to your inbox.

By submitting this form, you consent to receive emails from Coley Cooks.

An overhead view of a white plate with the fall harvest kale salad alongside another serving, with small containers of blue cheese and dressing visible, all arranged on a white surface with a mustard yellow napkin.

RATE THIS RECIPE

Ratings

Print Pin

Fall Harvest Kale Salad

This Harvest Kale Salad is packed with fall produce, crunchy nuts, creamy cheese, and a tangy vinaigrette—perfect for cozy meals or holiday tables.

Prep Time: 20

Total Time: 20

Servings: 2 people

Calories: 787kcal

Author: Nicole Gaffney

Ingredients

For the Dressing

1 small shallot minced
3 tablespoons apple cider vinegar
2 teaspoons honey
¼ teaspoon salt
black pepper to taste
¼ cup extra virgin olive oil

For the Salad

1 bunch Tuscan or curly kale washed, dried and ribs removed
1 teaspoon extra virgin olive oil
1 pinch Kosher salt
½ small to medium beet peeled and julienned
1 medium carrot peeled and julienned
1 apple Granny smith or honey crisp, julienned
⅓ cup walnuts lightly toasted and roughly chopped
⅓ cup dried cherries
3-4 ounces blue cheese